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Chicken Popcorn

Chicken popcorn is a nostalgic snack featuring tender, bite-sized chicken pieces coated in a crispy breadcrumb shell. The dish is made by breading and frying chicken in hot oil, resulting in a crunchy exterior and juicy interior that mimics fairground treats. Its playful, golden appearance makes it perfect for casual snacking or sharing with friends.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces boneless chicken breasts skinless preferred
  • 2 eggs beaten with a splash of water
  • 1 cup panko breadcrumbs for maximum crunch
  • 1/4 cup all-purpose flour for coating
  • 1 tsp smoked paprika adds smoky flavor
  • 1/2 tsp garlic powder for savory depth
  • 1.5 cm vegetable oil for frying
  • salt to taste salt optional, add to breadcrumbs

Equipment

  • Sharp knife
  • Shallow bowls
  • Large skillet with high sides
  • Slotted spoon
  • Paper towels or wire rack

Method
 

  1. Begin by cutting the chicken breasts into small, bite-sized pieces, about 2 centimeters each. Gently pound them with a meat mallet or the back of a heavy pan to ensure an even, tender thickness.
  2. Set up your breading station: in one shallow bowl, beat the eggs with a splash of water; in another, combine panko breadcrumbs, flour, smoked paprika, garlic powder, and a pinch of salt if using.
  3. Dip each piece of chicken into the egg mixture, making sure it’s coated evenly, then transfer it to the breadcrumb mixture, pressing gently to help the coating stick well.
  4. Pour vegetable oil into a large skillet to a depth of about 1.5 centimeters and heat it over medium-high heat until it reaches around 180°C (355°F). To test if it’s ready, drop a small piece of breadcrumb — it should sizzle loudly and turn golden quickly.
  5. Carefully place the coated chicken pieces into the hot oil in small batches, avoiding overcrowding. Fry each batch for about 3 to 4 minutes, turning occasionally, until the chicken is golden brown and crispy.
  6. Use a slotted spoon to remove the chicken popcorn from the oil and drain on paper towels or a wire rack to remove excess oil. Repeat with remaining pieces, maintaining the oil temperature.
  7. Once all the chicken is cooked, let it rest for a couple of minutes. The coating will firm up further, and the aroma of crispy fried chicken will fill your kitchen.
  8. Serve your homemade chicken popcorn hot, paired with your favorite dipping sauces like honey mustard, ranch, or spicy mayo for a nostalgic, crunchy snack that’s perfect for sharing.

Notes

For extra crispness, sprinkle a little cornstarch into the breadcrumb mixture. Keep the oil temperature steady at around 180°C to avoid sogginess. Rest the cooked chicken on a wire rack to maintain crunchiness.